Chicken Shawarma (Print Version)
# Ingredients:
01 -
2 pounds of chicken thigh pieces.
02 -
A big clove of garlic, finely chopped.
03 -
1 tablespoon of ground cumin.
04 -
1 tablespoon of cardamom powder.
05 -
1 teaspoon of cayenne.
06 -
1 tablespoon of coriander powder.
07 -
2 teaspoons of paprika, smoked.
08 -
2 teaspoons of salt.
09 -
A pinch of black pepper.
10 -
Juice from 2 tablespoons worth of lemon.
11 -
3 big spoonfuls of olive oil.
12 -
1 cup of thick Greek yogurt.
13 -
1 clove of garlic for the sauce.
14 -
1 teaspoon of cumin for the sauce.
15 -
Lemon juice, for mixing in the sauce.
16 -
Flatbread for wrapping.
17 -
Some lettuce to stuff inside.
18 -
Tomato slices for layering.
19 -
Red onion, thinly sliced.
# Instructions:
01 -
Combine the chicken with the marinade ingredients in a ziplock bag, then rub everything together. Let it sit for at least 3 hours or overnight if you can.
02 -
Stir together the yogurt sauce parts and chill it in the fridge until it’s ready to use.
03 -
Sear the chicken on a grill or skillet for around 4 to 5 minutes on the first side, then flip and cook 3 to 4 minutes until you get that golden char.
04 -
Cover the cooked chicken loosely with foil and let it sit for about 5 minutes before chopping it up.
05 -
Arrange a spread with the chicken, flatbreads, all the veggies, and the sauce so everyone can make their own wrap.
# Notes:
01 -
Freeze it while it’s marinating if needed.
02 -
It’s best to use chicken thighs for this.
03 -
Make it ahead of time; just warm it up before eating.